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Ingredients
<b>Levain Mix</b> 50 gr mature sourdough starter 50 gr bread flour 50 gr wholemeal flour 100 gr warm water <b>Final mix (makes 4 (2) pizza balls)</b> 425 (212) gr bread flour 75 (38) gr wholemeal flour 310 (130) gr warm water 10 gr salt 200 gr levain mix
Method
<b>1. Making a levain mix</b> Have 50 gr of sourdough starter in a large jar. Add bread flour, wholemeal flour, water, mix all well with a fork. Leave to sit for 3-4 hours at room temperature. It must double in size. <b>2. Making a sourdough for bulk fermentation</b> Add water into a large bowl. Dissolve salt in water. Add levain into water, mix and dissolve all. Add flours, mix all with hands until incorporated. Let it stand/rest for 10 minutes. Start kneading until self contracting. Or use a mixer on speed 2. Make a ball. Put in a large oiled container, leave for 3 hours at room temperature, it must rise a lot. Turn out the dough onto floured surface. Divide into 4 equal parts. Put into proving containers and prove in the fridge for 24 hours. Warm it up at room temperature for 2 hours prior stretching. Stretch, top, bake and eat.
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